Well if I wasn't already hooked on smoking I am now. Finally broke down and attempted the mighty brisket. Started with a couple of 3 pounders that were on sale. Applied SPOG, then after 15 minutes applied my BBQ rub then Montreal steak seasoning. Smoked at 250 with hickory. After internal temp reached 155 I applied a layer of sweet baby rays sauce with a sprinkle of brown sugar, then wrapped with foil. Cooked until internal temp of 195. So good and moist. Shocked.

Well if I wasn't already hooked on smoking I am now. Finally broke down and attempted the mighty brisket. Started with a couple of 3 pounders that were on sale. Applied SPOG, then after 15 minutes applied my BBQ rub then Montreal steak seasoning. Smoked at 250 with hickory. After internal temp reached 155 I applied a layer of sweet baby rays sauce with a sprinkle of brown sugar, then wrapped with foil. Cooked until internal temp of 195. So good and moist. Shocked.

Smell Smoke

That looks fantastic, and seems almost too easy to do, i think im going to do the same